Lime And Macadamia Fudge Recipes

Steps:

• Line a 18cm (7 1/8") square tin with baking paper.
• Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat.
• Add nuts and zest and mix well.
• Pour into tin and refrigerate overnight prior to cutting.

Steps:

• 1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
• 2. In a heavy large saucepan stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel, lime juice, and food coloring if used. Stir in macadamia nuts.
• 3. Spread mixture evenly into the prepared pan. If desired, sprinkle a few additional coarsely chopped macadamia nuts over the top. Cover and chill for 2 hours or until firm.
• 4. Lift fudge from pan using edges of foil. Peel off foil. Use a knife to cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Makes 2-1/2 pounds fudge.
• 5. NOTE: If you use food coloring GO LIGHTLY.

Steps:

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine the chocolate chips, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in nuts and vanilla. Pour into prepared pan. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.